Chocolate chip loaf cake

Loaf cake is fast becoming a favourite of mine – its depth means you really get to enjoy the texture (and taste) and while I’ve had my fair share of disasters with cake in a sandwich tin (think the incredible shrinking cake) my loaf cakes always turn out well.

I wanted to make a chocolate cake because, well, why not (?!) but was a bit nervous about this recipe. We made it in a rush as I needed to have it cooked in time for tea, and I was a bit worried that all the chocolate chips would sink to the bottom of the cake (they didn’t).

At the end of the cooking time I always stick a sharp knife (you could use a skewer) into the cake to check that its done. Remember that the chocolate chips will be soft when the cake is done so you may get some chocolate residue on the knife even when the cake is done (the chocolate chips give a darker liquid but if in doubt, taste it!).

I had two helpers for this cake, although they only agreed to help if I did their hair like Anna and Elsa from Frozen first…

Let it go…

Despite the rush I agreed to let both of the girls cracking an egg each. Vic managed to crack hers on the kitchen worktop (although it didn’t break completely so we rescued it) and then Sophie hit hers so hard against the side of the mixing bowl that I had to fish shell out of the cake mix. And still this cake was delicious 😂.

I had thought about making a chocolate buttercream topping for this cake. In the end I didn’t because I think the chocolate chips made it sweet enough. With no icing hubby and the kids decided to eat it with custard, but I ate it on its own. I can recommend eating it while it is still warm, though, while the chocolate chips are still gooey.

Ingredients

Serves 10

150g margarine

150g caster sugar

125g self raising flour

25g cocoa powder

3 large eggs

1 x 100g pack chocolate chips

Method

Heat the oven to 180°C and line the loaf tin with an insert or greaseproof paper.

Sift the flour, cocoa powder and caster sugar into a large mixing bowl to get rid of any lumps.

Add the margarine, eggs and chocolate chips and mix together with an electric mixer on medium for a minute or two until it is all combined and the colour is light and even.

Pour the cake mixture into the loaf tin and gently smooth it out with the back of a spoon.

Cook in the oven for 50 minutes, then take the cake out of the loaf tin and let it cool on a wire rack.

Any left over cake will stay fresh for a few days wrapped in tin foil, or in a deep airtight container.

Equipment needed to make this cake*:

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That’s great, kids learn so much from cooking. My children really enjoy getting in the kitchen (though I think some of the enthusiasm comes from knowing that they get to eat the treats at the end of it 😊). Thabks for stopping by

LOVE IT! I read this post as soon as you linked up to the #Dreamteam. We have everything (except the cocoa powder) to make this. So I’m hoping to give this a go later in the week. I love loaf cakes, they always cook so nicely and you can hardly ever go wrong. Which is kind of why I’m so keen to give this a whirl hehe. Never tried the choccy version before. xx

Thanks so much, you’ve got some lovely recipes on your blog so I’m taking it as a big complement that you like the look of this cake 😊. And yes, the kids loved making it, and are asking to make it again. Thanks for stopping by